If you’re a fan of dumplings and love them super crispy, try these crispy rice paper dumplings with a skirt! These delicious dumplings are wrapped in rice paper, filled with your favorite ingredients, and cooked to perfection with a crispy, lacy skirt. Follow this step-by-step guide to make your own crispy rice paper dumplings skirt at home!
Table of Contents
The Secret to the Crispiest Dumplings
There’s something universally appealing about biting into a crispy, juicy dumpling. The contrast between the golden, crunchy exterior and the tender, flavorful filling inside creates an irresistible combination that delights the senses.
Crispy dumpling skirts, also known as Gyoza with Wings or “dumpling lace,” are a popular culinary technique used to create a thin, crispy layer around the bottom of dumplings. This method not only adds a delightful crunch to each bite but also enhances the overall presentation of the dish with its beautiful, lacy appearance.
Using rice paper as wrappers also naturally achieve a light and crispier crust than standard dumpling wrappers because of how they fry in oil.
Ingredients & Substituions
Once you have the filling prepped, all you need to make these crispy lacy rice paper dumplings are:
- Rice Paper Sheets: Thin, translucent sheets made from rice flour and water, commonly used in Vietnamese and Thai cuisine. They become pliable when soaked in warm water, making them perfect for wrapping dumplings. Use the small size (16 cm) for best filling to wrapper ratio.
- Dumpling Filling: I’ve provided a filling recipe made with ground meat in the recipe card but you can swap it out for shrimp, tofu or plant based grounds. My vegan pot sticker recipe uses a tofu filling and my crispy cheese wing dumpling recipe uses plant based grounds which would be great substitutes. Use any ground meat such as chicken, beef, pork and any chopped vegetables such as cabbage, carrots and mushrooms. Season with soy sauce, ginger, garlic, and green onions for added flavor.
- Cooking Oil: Used to cook the dumplings, ensuring they become crispy and golden brown.
- Potato Starch or Flour: Mixed with water to form a slurry that creates the crispy, lacy skirt around the dumplings during cooking. Instead of potato starch, corn starch or more flour can be replaced.
Equipment wise, I recommend using a very good non-stick pan. I used a 10 inch pan for 6 dumplings. If you use a smaller or larger one, adjust the amount of dumplings and slurry to add in.
How to Make Rice Paper Dumplings Skirt
The process combines my rice paper dumpling recipe and hanetsuki gyoza recipe (gyoza with wings):
- Prepare the Filling: Cook your dumpling filling. I’ve provided a recipe below but you can use any dumpling filling.
- Prepare the Rice Paper: Fill a large bowl with cold water. Dip a rice paper sheet in the water for a few seconds until it becomes soft and pliable.
- Wrap the Dumplings: Place a small amount of filling in the center of the rice paper. Fold the sides of the rice paper over the filling, then roll it up tightly to form a dumpling (refer to photos). Repeat with one more piece of rice paper to double wrap.
- Prepare the Skirt Mixture: In a small bowl, mix the water, flour and potato starch together.
- Cook the Dumplings: Heat a non-stick skillet over medium-high heat and add oil to coat the pan. Cook until golden brown and crispy and then flip. Cook for 30 seconds or until lightly golden.
- Create the Skirt: Pour the slurry or around the dumplings, ensuring not to pour on top of the dumplings and cook until liquid has evaporated and bottoms are golden brown (about 5 minutes). Once the lace is golden brown, shake the pan. The dumplings should slide easily. If there is no movement, drizzle a little oil around the whole pan and gently shake the pan. It should loosen the lace and dumplings.
- Serve: Place a serving wire rack (optional) and plate over the dumplings and carefully flip the pan. Be careful as some hot oil may drip down (use oven mitts or gloves if you see a lot of oil to be safe). Enjoy with your favourite dipping sauce!
Lisa’s Recipe Tips
- Use a non-stick pan: Use a high quality non-stick pan. I have a specific pan I only make dumplings with to ensure they don’t stick to the pan and tear.
- Brush oil before flipping: Oil generously and brush oil on top of the dumplings before flipping them especially if you are not using a really good non-stick pan. If you don’t add enough oil, the dumplings and skirt won’t be as crispy and may stick to the pan.
- Stir the slurry before adding it in: The starches tend to fall to the bottom quickly so give it a quick stir before adding to the pan.
- CAREFULLY pour the slurry in: Adding liquid to hot oil causes a lot of oil splattering. You can use a lid of the pan as a shield yourself as you pour it in. I pour it in from the very edge of the pan and then move the pan around to evenly disperse the slurry. The dumplings may move around too but can easily be rearranged before the slurry sets.
- Avoid pouring onto the dumplings: This will make the tops of the dumplings soggy.
- Use a wire rack when serving: To prevent the dumplings from getting soggy, serve them on a wire rack. This allows any excess oil to drip away and keeps the bottoms of the dumplings nice and crispy.
Serving Suggestions
Serve these crispy rice paper dumplings with your favourite dipping sauce! I’ve provided a chili crisp soy sauce below but you can also try my gyoza dipping sauce or ponzu sauce.
Dumplings are quite filling as they contain protein, fat and vegetables from the filling and carbs from the rice paper. However, they can be served as a side dish accompanied with a side salad, rice or noodles.
While you can store these rice paper dumplings, they will loose their crispiness as time passes. To store, place them in a air tight container covered and refrigerate for up to one day. To re-heat, place them on the stove over medium heat for about 5 minutes, flipping half way until warm again. Without the wings because they will burn, they can be air fried at 350 F for 4-5 minutes until heated through.
Enjoy!! If you make this Crispy Rice Paper Dumplings Skirt recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Crispy Rice Paper Dumplings Skirt
- Total Time: 20 minutes
- Yield: 1 serving 1x
Description
Learn how to make crispy rice paper dumplings with a lacy skirt. This step-by-step guide ensures deliciously golden and perfectly cooked dumplings every time, complete with tips for maintaining that irresistible crispiness.
Ingredients
Crispy Rice Paper Dumplings Skirt
- 1 cup of dumpling filling (recipe below or use this tofu dumpling filling for vegan/vegetarian)
- 12 rice papers (small, 16 cm)
- 1/4 cup water
- 1 tsp (3 g) all purpose flour
- 1 tsp (3 g) potato starch (or more flour)
Meat Filling (makes 2-3 servings)
- 2 garlic cloves, minced
- 2 tsp ginger, grated
- 2 scallions, sliced
- 1/2 medium (60 g) onion, finely minced
- 1 cup (80 g) finely chopped cabbage or bokchoy
- 1/2 medium (25 g) carrot, grated
- 2 mushrooms (40 g), finely diced
- 1 lbs (450 g) ground meat
- 1/2 tsp salt
- 1/4 tsp white pepper or 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tablespoons sesame oil
Dipping Sauce
- 2 tbsp chili crisp or chili oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame seeds, optional
Instructions
Crispy Rice Paper Dumplings Skirt
- Prepare the Filling: Cook your favourite dumpling filling or follow the recipe provided below.
- Prepare the Rice Paper: Fill a large bowl with cold water. Dip a rice paper sheet in the water for a few seconds until it becomes soft and pliable.
- Wrap the Dumplings: Place a small amount of filling in the center of the rice paper. Fold the sides of the rice paper over the filling, then roll it up tightly to form a dumpling (refer to photos). Repeat with one more piece of rice paper to double wrap.
- Prepare the Skirt Mixture: In a small bowl with a spout, whisk the water, flour and potato starch together.
- Cook the Dumplings: Heat a non-stick skillet over medium-high heat and add oil to coat the pan. Brush the tops of the dumplings with excess oil around the pan. Cook the dumplings until golden brown and crispy and then flip them over. Cook for 30 seconds or until lightly golden.
- Create the Skirt: Whisk the slurry and then immediately pour the slurry in one section of the pan and swirl the pan to evenly spread the slurry around. Rearrange the dumplings if they have slide around. Do not touch the dumplings and let them cook until liquid has evaporated and bottoms are golden brown (about 5 minutes). Once the lace gets golden in colour, shake the pan. The dumplings should slide easily. If there is no movement, drizzle a little oil around the whole pan and gently shake the pan. It should loosen the lace and dumplings.
- Serve: Place a serving wire rack (optional) and plate over the dumplings and carefully flip the pan. Be careful as some hot oil may drip down (use oven mitts or gloves if you see a lot of oil to be safe). Enjoy with your favourite dipping sauce!
Meat Filling
- Heat 1 tbsp of oil in a pan over medium heat. Add the garlic and ginger, and cook until slightly fragrant. Add the vegetables and cook until softened, about 3 minutes. Add the ground meat along with the seasonings and cook until browned. It’s okay if the filling is not completely cooked as they will continue to cook later again. Remove from pan and set aside to cool.
Dipping Sauce
- Add all the ingredients to a small bowl and stir.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Japanese
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These dumplings came out so crispy The filling was also really flavourful